" Whoooa! Red! Green! Yellow! Brown! Purple! Even black!
Look at all those bowls full of brilliantly colored batter!"
She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette!
"Now that all my yummy edible paints are ready...
...it's picture-drawing time!"
"She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!"
"You're kidding me! Look at them all! How did she get that fast?!"
Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?!
"All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..."
"It appears she's making a roll cake if she's pouring batter into that flat a pan."
"Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier."
"The decorations just have to be super-cute, too."
"OOOH! She's candy sculpting!"
"So pretty and shiny!"
That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult!
Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner...
... she's even including cutesy performances in the preparation of this dish! "
Image for Quotes
She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette!"Now that all my yummy edible paints are ready...
...it's picture-drawing time!"
"She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!"
"You're kidding me! Look at them all! How did she get that fast?!"
Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?!
"All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..."
"It appears she's making a roll cake if she's pouring batter into that flat a pan."
"Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier."
"The decorations just have to be super-cute, too."
"OOOH! She's candy sculpting!"
"So pretty and shiny!"
That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult!
Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner...
... she's even including cutesy performances in the preparation of this dish!" style="width:100%;margin:20px 0;"/>